Linguine Frittata

Nice twist on frittatas

• Ready In: 20 mins
• Serves: 8

Ingredients

• 8  ounces linguine, cooked
• 3  tablespoons olive oil, divided
• 1  cup  chopped carrot
• 1⁄4 cup  chopped onion
• 2  minced garlic cloves
• 1⁄2 lb asparagus, cut into 1-inch pieces
• 1  diced  red pepper
• 1  tomatoes, seeded and diced
• 1  teaspoon dried basil
• 1  teaspoon dried marjoram
• 1  teaspoon dried oregano
• 1 1⁄4 cups egg substitute or 5  whole eggs
• 1⁄4 cup  grated parmesan cheese
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper

Directions

1. Heat 1 tbs oil in large skillet. Add carrots, onion and garlic and cook 5 minute or until carrots are crisp-tender.
2. Add asparagus, bell pepper,tomato, basil, marjoram and oregano. Cook 5 minutes or until asparagus is crisp-tender.
3. Add veggies to linguine and toss.
4. Beat egg substitute (or eggs) until frothy. Stir in cheese, salt, and black pepper. Pour over linguine and toss.
5. Heat remaining 2 tbs oil until hot.
6. Add linguine mixture spreading evenly.
7. Reduce heat to low.
8. Cook 5 minute or until brown on bottom.
9. Place large, rimless plate over skillet and invert frittata onto plate.
10. Slide frittata back into skillet and cook other side 5 minutes or until browned on bottom and eggs are set.
11. Slide onto plate and cut into wedges.